Mac and Cheese with Bacon Crumb

Instructions

1. 1

   Heat the oven to 400°F/200°C. Grease a 2-liter baking dish with 5 g of the butter. Grate the cheddar.

2. 2

   Bring the water to a boil in a large saucepan and add 1½ teaspoons of the salt. Add the cavatappi and cook for 2 minutes less than the package directions. Drain.

3. 3

   Meanwhile, put the bacon in a large, deep skillet over medium heat. Cook for 8–10 minutes, turning occasionally, until crisp. Transfer to a board. Leave 1 tablespoon of bacon fat in the skillet and discard the excess. Stir the breadcrumbs into the reserved fat for 1 minute, then transfer to a bowl. Finely chop the bacon and mix it into the crumbs.

4. 4

   Melt the remaining 35 g butter in the same skillet over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk, then cook, stirring, for 4–6 minutes until the sauce lightly coats the back of a spoon.

5. 5

   Remove from the heat and stir in the cheddar, mustard, remaining ½ teaspoon salt and black pepper until smooth. Fold in the drained pasta and spoon into the baking dish. Scatter the bacon crumbs evenly over the top.

6. 6

   Bake uncovered for 20–25 minutes, until bubbling around the edges and golden and crisp on top. Let stand for 5 minutes before serving.